SWEET CORN AND RICOTTA SFORMATO
Think of a sformato as a soufflé that requires no technique. This one is fluffy and rich at the same time. A cheesy base of ricotta, Parmesan and crème fraîche is combined with a double dose of corn: whole kernels and a purée. Lightness and rise comes from egg whites, whipped to stiff peaks and folded through right before cooking. Make sure your eaters are assembled at the table when you pull this out of the oven. It's best eaten immediately, still puffed up and drizzled with crushed basil oil.
Provided by Clare de Boer
Categories brunch, dinner, casseroles, vegetables, main course, side dish
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- In a large skillet, melt 2 tablespoons butter over medium heat. Add the corn kernels and 1 tablespoon salt and cook, stirring occasionally, until corn is just beginning to soften, about 5 minutes. Transfer half the kernels to a food processor and purée with 2 tablespoons olive oil. Transfer the corn kernels and puréed corn to a large bowl and let cool, about 30 minutes.
- Heat the oven to 450 degrees. When the corn mixture has cooled, add the ricotta, heavy cream, crème fraîche, 1 cup Parmesan and the remaining 1 tablespoon salt; season to taste with more salt, if desired.
- In a stand mixer fitted with the whisk attachment, whip the egg whites to stiff peaks on high speed, 1 to 2 minutes. Stir the yolks into the ricotta mixture until combined then gently fold in the whites, working delicately to avoid deflating.
- Rub the sides and crannies of a 6-by-10-inch oval or 8-by-8-inch square (or similar 2-inch-deep) baking dish with a knob of butter. Add 3 tablespoons grated Parmesan, knocking it around the baking dish to coat the entire thing, then follow with a few grinds of pepper.
- Pour the ricotta batter into the dish. Top with another 3 tablespoons Parmesan. Bake until the cheese has browned and the sformata has set in the center, 35 to 40 minutes.
- Using a mortar and pestle, grind the basil with the lemon juice and a pinch of salt, then stir in the remaining 1/4 cup oil.
- Just before serving, top the warm sformata with the remaining 2 tablespoons grated Parmesan, drizzle with basil oil and serve.
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Toprak Ardic
[email protected]This was a great recipe! The corn and ricotta were a perfect combination and the herbs added a nice touch. I also loved the crispy parmesan crust on top. It was a great way to use up leftover corn and ricotta.
Seth Legate
[email protected]I loved this dish! The corn and ricotta were so creamy and flavorful, and the parmesan crust was perfectly crispy. It was a great way to use up leftover corn and ricotta.
Emihle Courtney
[email protected]This dish was a bit disappointing. The corn and ricotta were bland and the parmesan crust was soggy. I think it needed more seasoning and a longer baking time.
Thabo Kubeka
[email protected]This was a great dish! The corn and ricotta were creamy and flavorful, and the parmesan crust was crispy and golden brown. I loved the addition of herbs, which gave the dish a nice savory flavor. I will definitely be making this again.
Ousmane Camara
[email protected]Delicious! The corn and ricotta were a perfect combination and the herbs added a nice touch. I also loved the crispy parmesan crust on top. It was a great way to use up leftover corn and ricotta.
Satyam singh
[email protected]This dish was a bit too rich for my taste. The ricotta was a bit too heavy and the parmesan crust was a bit too crispy. I think it would have been better if the ricotta had been lighter and the parmesan crust had been softer.
A KING M QUEEN
[email protected]This was easy to make and very tasty. I loved the combination of corn and ricotta. The parmesan crust was a nice touch. I will definitely be making this again.
Alix Sparks
[email protected]I followed the recipe exactly and it turned out great! The corn and ricotta were a great combination and the herbs added a nice touch. I also loved the crispy parmesan crust on top. It was a great way to use up leftover corn and ricotta.
Ciano Kenny
[email protected]This dish was a bit bland for my taste. I think it needed more seasoning. I also found the texture to be a bit too soft. I think it would have been better if it had been baked for a little longer.
Winnie Najjuko
[email protected]I made this last night and it was a hit! My family loved it. The flavors were so well-balanced and the texture was perfect. I especially liked the crispy parmesan crust on top. It was a little bit of work to make, but it was definitely worth it. I wi
Lili Nino-Aguilera
[email protected]This sweet corn and ricotta sformato was a delightful surprise! The combination of flavors and textures was perfect. The corn was sweet and juicy, the ricotta was creamy and rich, and the herbs added a nice savory touch. I also loved the crispy parme